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Hatsukokoro Ginyo Ginsan Tsuchime Damascus Petty 150mm Ébène

Sold out
Original price $420.00 - Original price $420.00
Original price
$420.00
$420.00 - $420.00
Current price $420.00
Description

Né en 1983, M. Yoshihiro Yauji a développé un intérêt pour le bricolage dès son enfance et il est progressivement tombé amoureux des outils en acier. Il a trouvé un lien très spécial avec les couteaux car les couteaux, selon ses propres mots, « représentent le point de départ de l’humanité ». À partir de l’âge de pierre, les êtres humains ont commencé à utiliser des couteaux pour couper des arbres et ont finalement conduit au développement de la civilisation. En 2003, Yoshihiro devient l’apprenti de Maître Hideo Kitaoka, considéré comme l’un des meilleurs artisans du Japon. Après plus de 15 ans de formation, Yoshihiro a finalement commencé à fabriquer des couteaux de manière indépendante en 2019. Il convient de noter qu’il forge, affûte, termine et affûte tout seul.

Tips for best results

Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations. 

Our commitment to you – our customers
Warranty

Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.

After-Sales service

Do you get the feeling that your knife just can’t “cut it”?

Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!

Oops! What about the truly Unthinkable?

Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.

Simply contact us or visit our store to get a free estimate.

Customer Ratings

Dimensions

Size

150mm

Weight

90g

Total lenght

278mm

Handle length at tip

163mm

Edge lenght

150mm

Blade height

37mm

Blade thickness

1.4mm

Handle size

115mm

Blade

Steel

Ginsan (Sliver) # 3, revêtu d’acier inoxydable souple

Steel type

Stainless steel

Handle

Handle material

Ébène et Corne de Buffle

Details

Profile

Couteau d'office

Usage

Boning knife

Hand orientation

Ambidextrous

Making

Production area

Echizen-Fukui/Japon

Blacksmith

Yoshihiro Yauji 弥氏良寛

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.